No Bake Funfetti Cheesecake Recipe

I made a no-bake Funfetti Cheesecake that looks like a straightforward party staple but hides a playful secret tucked between the crust and the cream.

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I always bring something a little ridiculous to parties, and this No Bake Funfetti Cheesecake is my latest flex. Imagine silky cream cheese filling dotted with rainbow sprinkles so it pops in every bite, people can’t help smiling when they see it.

I won’t spill all the secrets here, but the contrast between creamy filling and bright confetti feels like dessert and celebration collided. It shows up like a Funfetti Cheesecake and steals the show, even when the rest of the table is trying to be boring.

Don’t let me be the only one who eats half before guests arrive.

Ingredients

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Graham crackers: Crunchy crumb base, adds carbs and small fiber, gives buttery sweet flavor
Butter: Rich in fat and calories, makes crust hold, adds creamy mouthfeel
Cream cheese: Main creamy body, provides protein and fat, slightly tangy and rich
Powdered sugar: Pure sweetness, almost all carbs, makes filling sweet fast
Sour cream: Adds mild tang, a little fat and protein, keeps texture smooth
Gelatin: Stabilizes filling without baking, zero flavor, basically protein from collagen
Heavy cream: Whips to airy peaks, adds fat and richness, makes it light
Sprinkles: Tiny sugar confetti, pure carbs, adds crunch and cheerful color
Vanilla extract: Small hit of flavor, hardly any calories, brings out sweetness
Salt: Tiny pinch rounds flavors, cuts sweetness, almost no nutritional value

Ingredient Quantities

Crust
- 1 1/2 cups graham cracker crumbs (about 150 g)
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter, melted (about 85 g)
- pinch of salt

Filling
- 16 oz (450 g) cream cheese, softened
- 3/4 cup powdered sugar (about 90 g)
- 1 tsp vanilla extract
- 1/2 cup sour cream (120 g), at room temp
- 1 tbsp unflavored powdered gelatin (1 envelope) plus 2 tbsp cold water (for blooming)
- 1 cup heavy whipping cream (240 ml), whipped to soft/stiff peaks
- 1/2 cup rainbow sprinkles, plus extra for topping

Topping and garnish
- 1 cup heavy whipping cream (240 ml), for whipping (optional)
- 2 tbsp powdered sugar, for sweetening whipped cream (optional)
- additional rainbow sprinkles for decorating

How to Make this

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1. Make the crust: mix 1 1/2 cups graham cracker crumbs, 2 tbsp granulated sugar and a pinch of salt in a bowl, stir in 6 tbsp melted unsalted butter until the crumbs are evenly moistened; press firmly into the bottom (and slightly up the sides) of a 9-inch springform pan using the bottom of a measuring cup or glass, then chill 10 to 15 minutes to set.

2. Bloom the gelatin: sprinkle 1 tbsp unflavored powdered gelatin over 2 tbsp cold water in a small bowl, let sit 5 minutes until spongy, then warm gently (10 to 15 seconds in microwave or over a double boiler) until fully dissolved and clear; set aside to cool slightly but not set.

3. Soften and mix: beat 16 oz softened cream cheese with 3/4 cup powdered sugar and 1 tsp vanilla extract until totally smooth and lump free, scrape the bowl often so its evenly mixed.

4. Add sour cream: beat in 1/2 cup room temperature sour cream until combined and smooth.

5. Add gelatin: while running the mixer on low, slowly pour the slightly cooled dissolved gelatin into the cream cheese mixture and mix until incorporated; the gelatin should be warm not hot or it’ll cook the mix.

6. Whip the cream: whip 1 cup heavy whipping cream to soft to medium-stiff peaks (dont overbeat), fold about a third into the cream cheese to loosen it, then gently fold in the rest until light and fluffy.

7. Fold in sprinkles: gently fold 1/2 cup rainbow sprinkles into the filling, try not to overmix or the colors will bleed.

8. Assemble and chill: pour the filling onto the chilled crust, smooth the top, tap the pan on the counter to remove air pockets, cover and chill at least 4 hours or overnight until firm.

9. Optional finishing and serve: whip the extra 1 cup heavy cream with 2 tbsp powdered sugar to stiff peaks, dollop or pipe on top, sprinkle extra rainbow sprinkles, run a hot sharp knife between slices for clean cuts; store covered in the fridge up to 3 days.

Equipment Needed

1. 9-inch springform pan (easiest for removing the cheesecake, press crust up the sides a bit)
2. Large mixing bowl (for the crust and the cream cheese mixture)
3. Small heatproof or microwave-safe bowl (to bloom and warm the gelatin)
4. Electric mixer (hand or stand) or a sturdy whisk if you dont have one
5. Rubber spatula (scrape the bowl and gently fold in whipped cream and sprinkles)
6. Measuring cups and spoons (for crumbs, sugars, butter, gelatin, vanilla)
7. Flat-bottomed measuring cup or glass (to firmly press the crust into the pan)
8. Offset spatula or spoon plus plastic wrap or a lid (to smooth the top and cover for chilling)

FAQ

Can I make this ahead of time? Yes you can. Chill the cheesecake in the fridge for up to 3 days, just cover it so the top does not dry out. For longer storage freeze up to 1 month, flash freeze for 1 to 2 hours, wrap tightly, then thaw in the fridge overnight before serving.

Can I use store bought whipped cream or Cool Whip? Yep, store bought works in a pinch, but fresh whipped cream tastes lighter and better. If you use Cool Whip fold it in gently. If you want stabilized whipped cream add a little gelatin or a tablespoon of instant pudding mix while whipping.

My gelatin clumped or the filling looked curdled what happened? Gelatin needs to be bloomed in cold water then warmed until fully dissolved, cool it a bit before adding to the cream cheese or it can clump. Also dont add very hot liquid to cold cream cheese or the filling can split. If it does split try beating it gently till smooth then fold in the whipped cream slowly.

Can I swap the crust for something else? Absolutely. Crushed Oreos, vanilla cookies or even pretzels work great, just use about the same weight of crumbs and enough melted butter to make it hold together. If you use sweeter cookies cut back a bit on sugar in the crumbs.

Will the sprinkles bleed color into the filling? Some types do, especially if they sit in the filling a long time. Use small nonpareils or jimmies and fold them in at the last minute. For the nicest look add extra sprinkles only right before serving. A little trick is to toss sprinkles in a pinch of cornstarch so they release less color.

How do I get clean slices when serving? Chill the cake well first, then run a knife under hot water, dry it and slice, wiping the blade between cuts for neat pieces. If you want super clean slices chill or freeze the cake 20 minutes before cutting.

No Bake Funfetti Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs
- Digestive biscuits, same volume (about 1 1/2 cups or 150 g), same method, slightly less sweet.
- Vanilla wafers (Nilla), 1 1/2 cups, gives a sweeter, more vanilla crust.
- Oreo crumbs (filling removed), 1 1/2 cups, use for a chocolate crust, reduce added sugar if you used sweet cookies.
- Almond flour, 1 1/4 cups (about 120 g) plus an extra tbsp butter if it seems too dry, for a gluten free option.
Unsalted butter (melted)
- Coconut oil, melted, 1:1 by volume (6 tbsp), adds a light coconut flavor and firms up when chilled.
- Margarine or plant based stick butter, 1:1, use if avoiding dairy but keep in mind flavor differs.
- Browned butter, same amount, gives a nuttier, richer crust flavor if you want more depth.
Cream cheese (filling)
- Mascarpone, equal weight (450 g), creamier and milder, no need to over-sweeten.
- Neufchâtel, equal weight, lower fat but very similar texture.
- Silken tofu blended with 1–2 tbsp lemon juice and 2–3 tbsp powdered sugar, about 450 g tofu, for a dairy free, lighter option (texture slightly different).
- Well-drained ricotta blended smooth, use equal weight but expect a grainier, lighter texture so chill well and strain more if needed.
Heavy whipping cream (for folding / topping)
- Full fat coconut cream, chilled and scooped solid part, 1:1 by volume, for dairy free whipped cream with a hint of coconut.
- Double cream or whipping cream (where available), same volume, richer and whips slightly faster.
- Stabilized whipped topping (like Cool Whip), use similar volume as a shortcut, sweeter and already stable for hot climates.

Pro Tips

– Bloom and handle the gelatin gently. Let it cool until just warm before you add it, pour it in slowly while the mixer is on low so it blends without cooking the cream cheese, and if it starts to set too fast just warm it a few seconds again to loosen it.

– Keep the sprinkles from bleeding by adding them last and folding as little as possible, and if you want the brightest colors use small nonpareil confetti instead of jimmies, they bleed less and look cleaner.

– Chill the crust well so it firms up before you add the filling, or for extra crispness bake it 5 to 8 minutes and cool completely, that way the bottom wont get soggy when the filling sits on it.

– Use cold equipment for whipping cream and whip to medium stiff peaks only, then fold in thirds with a big spatula using wide gentle strokes so the filling stays light and not dense.

– For tidy slices run a sharp knife under hot water, wipe it dry and cut, warm the knife between cuts if needed, and let slices sit 10 to 15 minutes at room temp before serving so flavors open up.

No Bake Funfetti Cheesecake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made a no-bake Funfetti Cheesecake that looks like a straightforward party staple but hides a playful secret tucked between the crust and the cream.

Servings

servings

Calories

470

kcal

Equipment: 1. 9-inch springform pan (easiest for removing the cheesecake, press crust up the sides a bit)
2. Large mixing bowl (for the crust and the cream cheese mixture)
3. Small heatproof or microwave-safe bowl (to bloom and warm the gelatin)
4. Electric mixer (hand or stand) or a sturdy whisk if you dont have one
5. Rubber spatula (scrape the bowl and gently fold in whipped cream and sprinkles)
6. Measuring cups and spoons (for crumbs, sugars, butter, gelatin, vanilla)
7. Flat-bottomed measuring cup or glass (to firmly press the crust into the pan)
8. Offset spatula or spoon plus plastic wrap or a lid (to smooth the top and cover for chilling)

Ingredients

Crust
1 1/2 cups graham cracker crumbs (about 150 g)
2 tbsp granulated sugar
6 tbsp unsalted butter, melted (about 85 g)
pinch of salt
Filling
16 oz (450 g) cream cheese, softened
3/4 cup powdered sugar (about 90 g)
1 tsp vanilla extract
1/2 cup sour cream (120 g), at room temp
1 tbsp unflavored powdered gelatin (1 envelope) plus 2 tbsp cold water (for blooming)
1 cup heavy whipping cream (240 ml), whipped to soft/stiff peaks
1/2 cup rainbow sprinkles, plus extra for topping
Topping and garnish
1 cup heavy whipping cream (240 ml), for whipping (optional)
2 tbsp powdered sugar, for sweetening whipped cream (optional)
additional rainbow sprinkles for decorating

Directions

Make the crust: mix 1 1/2 cups graham cracker crumbs, 2 tbsp granulated sugar and a pinch of salt in a bowl, stir in 6 tbsp melted unsalted butter until the crumbs are evenly moistened; press firmly into the bottom (and slightly up the sides) of a 9-inch springform pan using the bottom of a measuring cup or glass, then chill 10 to 15 minutes to set.
Bloom the gelatin: sprinkle 1 tbsp unflavored powdered gelatin over 2 tbsp cold water in a small bowl, let sit 5 minutes until spongy, then warm gently (10 to 15 seconds in microwave or over a double boiler) until fully dissolved and clear; set aside to cool slightly but not set.
Soften and mix: beat 16 oz softened cream cheese with 3/4 cup powdered sugar and 1 tsp vanilla extract until totally smooth and lump free, scrape the bowl often so its evenly mixed.
Add sour cream: beat in 1/2 cup room temperature sour cream until combined and smooth.
Add gelatin: while running the mixer on low, slowly pour the slightly cooled dissolved gelatin into the cream cheese mixture and mix until incorporated; the gelatin should be warm not hot or it'll cook the mix.
Whip the cream: whip 1 cup heavy whipping cream to soft to medium-stiff peaks (dont overbeat), fold about a third into the cream cheese to loosen it, then gently fold in the rest until light and fluffy.
Fold in sprinkles: gently fold 1/2 cup rainbow sprinkles into the filling, try not to overmix or the colors will bleed.
Assemble and chill: pour the filling onto the chilled crust, smooth the top, tap the pan on the counter to remove air pockets, cover and chill at least 4 hours or overnight until firm.
Optional finishing and serve: whip the extra 1 cup heavy cream with 2 tbsp powdered sugar to stiff peaks, dollop or pipe on top, sprinkle extra rainbow sprinkles, run a hot sharp knife between slices for clean cuts; store covered in the fridge up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.